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Pound Cake Parfaits

Pound Cake Parfaits with Blueberry Compote and Cream

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Recipe Details


Parfaits make for one of the prettiest dessert presentations we can think of—simple to prep and sure to impress. These sweet after-dinner treats bring together some of our favorite things: buttery pound cake, citrusy blueberry compote, and fresh whipped cream. (It’s not showing off if you share.)


    Quick facts

    Serving size
    Prep & cook time
    Cooking Skill
    By Chef Michelle

    By Chef Michelle

    Nutritional info

    Ingredients & Equipment

    What we send

    • lemon
    • blueberries
      1 cup
    • granulated sugar
      2 tablespoons
      granulated sugar
    • heavy cream
      1/3 cup
      heavy cream
    • powdered sugar
      2 teaspoons
      powdered sugar
    • pound cake
      4 ounces
      pound cake

    What You’ll Need

    • 6" small pan

    Cooking Steps

    1. Make Blueberry Compote

      Make Blueberry Compote

      Halve lemon. Place blueberries, and granulated sugar in a small pan over medium heat and cook until blueberries begin to break down, sugar is dissolved, and mixture is slightly thickened, about 5 minutes. Remove pot from heat. Add 1 squeeze lemon juice. Set aside to cool completely. Use remaining lemon to brighten a glass of water.
    2. Make Whipped Cream

      Make Whipped Cream

      While blueberry compote cools, using a wire whisk, whisk together heavy cream and powdered sugar in a medium bowl until slightly thickened and soft peaks form, about 3 minutes. Place in refrigerator to chill until ready to use.
    3. Assemble Parfaits

      Assemble Parfaits

      Break pound cake into bite-size pieces and place ½ into 2 glasses or bowls, dividing evenly. Add ½ of blueberry compote, then add ½ of whipped cream, dividing evenly. Repeat with remaining pound cake, remaining blueberry compote, and remaining whipped cream.
    4. Plate Parfaits

      Plate Parfaits

      Dig into parfaits immediately or chill in refrigerator for up to 1 hour if you can wait that long.

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